Best Soy Glazed Shiitake Mushrooms Recipes

Soy-Glazed Shiitake Mushrooms image

Provided by Kay Chun

Yield Makes 8 servings

Number Of Ingredients 5

3 cups dried shiitake mushrooms (about 3 ounces)
1/3 cup reduced-sodium soy sauce
1 tablespoon raw or brown sugar
1/2 teaspoon toasted sesame seeds
freshly ground black pepper

Steps:

Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoon toasted sesame seeds, and season with freshly ground black pepper.

SOY- AND CHILE-GLAZED BRUSSELS SPROUTS WITH SHIITAKE MUSHROOMS image

Yield 5

Number Of Ingredients 10

1 pound Brussels sprouts
4 green onions
1 teaspoon finely shredded orange peel
2 tablespoons orange juice
1 tablespoon soy sauce
1 1/2 teaspoons honey
1/2 red serrano chile pepper, seeded and finely chopped,* or 1/4 teaspoon crushed red pepper
1 cloves garlic, minced
1 1/2 tablespoons vegetable oil
4 ounces fresh shiitake mushrooms, stemmed and thinly sliced

Steps:

Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside. Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender. Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender. ,